This recipe uses my basic breading and Mexican spices to creat a zippy, crispy, juicy chicken that is then topped with salsa, cheese, and sour cream. Perfect for when you're craving Mexican food and easy enough to whip up during the week or any time. Enjoy!
4 boneless, skinless chicken breasts, sliced in half lengthwise for a total of 8 thin pieces of chicken
2 eggs beaten with 1 tbsp of water
1 recipe of my basic breading
1/2 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1/2 cup of Mexican salsa (homemade, or store bought but check the label for no added or reduced sugar)
1/2 cup of Muenster cheese, shredded (Muenster is my favorite cheese but you can also use Monterey or pepper Jack)
1/2 cup fresh cilantro, chopped
1 green onion, chopped
1/2 cup sour cream
2 tbsp olive oil
black pepper to taste
1. Preheat the oven to 350 F
2. In a large pan add the olive oil and heat to medium heat
3. In a large plate/bowl add the simple breading mix and the cumin, paprika, garlic powder and black pepper
4. Dip the chicken pieces into the egg wash, then into the seasoned breading. Add to pan and fry until golden brown on both sides and cooked through. About 4 minutes per side (Do not over cook the chicken because it will still go into the oven for 10 minutes)
5. Place the chicken pieces on a plate lined with paper towels. Until you have finished cooking all of the chicken pieces.
6. In a cookie sheet or baking pan place the "breaded chicken". Top each piece of chicken with 1 tbsp salsa and 1 tbsp of cheese. Sprinkle green onion and half of the cilantro on top of the chicken
7. Bake in the preheated oven for 10 minutes until cheese is melted and bubbly
8. Remove from oven and top with a dollop of sour cream and remaining cilantro
This is one of my new favorite recipes!
This recipe yields 4 servings of 2 pieces of chicken each. I served mine with a rainbow of fresh bell peppers and avocado. But you could serve your with a salad or cauli rice as well.
The carb count will vary slightly depending on what kind of salsa you use. For this recipe and carb count I used Pace Picante hot sauce.
Carb counts for recipe as written not including any sides in the picture: 3 Net carbs per serving
Recipe as written is induction friendly